Turkey Antipasto Salad Recipe
Ingredients
| Pasta | 3 Cup (16 tbs) | |
| Boneless turkey breast- 3 cups, cooked and chopped | ||
| Tomatoes- 3 no-€™s, cut into wedges | ||
| Artichoke hearts | 2 Can (10oz) | |
| Pitted black olives | 1 Can (10oz) | |
| Coarsely ground black pepper- 11/2 teaspoon | ||
| Pickled pepperoncini- 9 no-€™s, seeded and sliced into rings | ||
| Red onion rings- ¾ cup | ||
| Basil leaves | 3 Tablespoon, finely chopped | |
| Italian-style salad dressing- 1 cup | ||
| Parmesan cheese | 3 Tablespoon, grated | |
Directions
MAKING
1. In a medium sized bowl, combine all the ingredients (except cheese) along with ¾ cup of Italian salad dressing. Toss well, cling wrap and refrigerate.
SERVING
2. Serve chilled, garnished with cheese and remaining dressing (if required).
1. In a medium sized bowl, combine all the ingredients (except cheese) along with ¾ cup of Italian salad dressing. Toss well, cling wrap and refrigerate.
SERVING
2. Serve chilled, garnished with cheese and remaining dressing (if required).
Chef
